Geröstetes Süßkartoffelpüree mit Ahornsirup

Zutaten

• 5 pounds sweet potatoes
• olive oil
• 6 tablespoons softened salted butter (plus 2 tablespoons for serving)
• 3/4 to 1 cup heavy cream
• 3 tablespoons pure maple syrup (plus 1 tablespoon for serving)
• kosher salt (to taste)
• freshly ground black pepper

Zubereitung

1. 1

   Preheat your oven to 375℉ (or 190℃).

2. 2

   Scrub sweet potatoes to remove any dirt and use a clean kitchen towel to dry.

3. 3

   Place sweet potatoes onto a rimmed, metal baking sheet and drizzle lightly with olive oil. Rub olive oil into the sweet potato skin.

4. 4

   Roast on the middle rack of your preheated oven for 1 hour or a knife cuts through effortlessly.

5. 5

   Once the sweet potatoes have cooled a bit and are safe to handle, remove the skin and place the warm sweet potato flesh into a large bowl. Mash with a potato masher.

6. 6

   Add in butter and mash until the butter is melted throughout and the sweet potatoes are creamy. For ultra-smooth sweet potatoes, use an electric hand mixer.

7. 7

   Use a rubber spatula to mix in 3 tablespoons of the maple syrup and 3/4 to 1 cup of heavy cream.

8. 8

   Add the sweet potato mash to a medium pot, cover and keep warm on low heat until ready to serve.

9. 9

   To serve; transfer the warm maple sweet potato mash to a serving dish, scatter the top with 2 tablespoon of softened butter (cut into pieces), drizzle with reserved tablespoons of maple syrup and grind fresh black pepper over top as well.